Summer entertaining: New chef services make it easy

Andrew Menard describes the food he just prepared for this Kitchit Tonight dinner in San Francisco.

Andrew Menard describes the food he just prepared for this Kitchit Tonight dinner in San Francisco.

Photo: Connor Radnovich, The Chronicle

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Andrew Menard prepares the first course during a Kitchit Tonight dinner in San Francisco. Kitchit Tonight is a service where a chef comes to a person’s home and cooks a three-course meal for a party of up to 12 people. less

Andrew Menard prepares the first course during a Kitchit Tonight dinner in San Francisco. Kitchit Tonight is a service where a chef comes to a person’s home and cooks a three-course meal for a party of up to ... more

Photo: Connor Radnovich, The Chronicle

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Andrew Menard works on the main course in his client’s kitchen for a private dinner party. Some clients like to watch the chef work and get some cooking tips along the way.

Andrew Menard works on the main course in his client’s kitchen for a private dinner party. Some clients like to watch the chef work and get some cooking tips along the way.

Photo: Connor Radnovich, The Chronicle

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Andrew Menard prepares the vegetarian option of the main course during a Kitchit Tonight dinner.

Andrew Menard prepares the vegetarian option of the main course during a Kitchit Tonight dinner.

Photo: Connor Radnovich, The Chronicle

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Menard lays out cheeses.

Menard lays out cheeses.

Photo: Connor Radnovich, The Chronicle

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A plum upside down cake prepared by Andrew Menard for a dinner.

A plum upside down cake prepared by Andrew Menard for a dinner.

Photo: Connor Radnovich, The Chronicle

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Andrew Menard prepares flat iron steaks.

Andrew Menard prepares flat iron steaks.

Photo: Connor Radnovich, The Chronicle

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Andrew Menard stands in the kitchen of Nikki Chang's home while preparing a Kitchit Tonight dinner in San Francisco. Kitchit Tonight is a service where a chef comes to a person's home and cooks a three-course meal for a party of up to 12 people. less

Andrew Menard stands in the kitchen of Nikki Chang's home while preparing a Kitchit Tonight dinner in San Francisco. Kitchit Tonight is a service where a chef comes to a person's home and cooks a three-course ... more

Photo: Connor Radnovich, The Chronicle

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Andrew Menard prepares the first course of a Kitchit Tonight dinner in San Francisco.

Andrew Menard prepares the first course of a Kitchit Tonight dinner in San Francisco.

Photo: Connor Radnovich, The Chronicle

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Guests watch Andrew Menard prepares the main course during a Kitchit Tonight dinner.

Guests watch Andrew Menard prepares the main course during a Kitchit Tonight dinner.

Photo: Connor Radnovich, The Chronicle

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A flat iron steak with Rancho Gordo scarlet runner beans, corn ragout, padron peppers, bacon and onion served as the main course of this Kitchit Tonight dinner.

A flat iron steak with Rancho Gordo scarlet runner beans, corn ragout, padron peppers, bacon and onion served as the main course of this Kitchit Tonight dinner.

Photo: Connor Radnovich, The Chronicle

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Andrew Menard sets the table for a Kitchit Tonight dinner in San Francisco. Kitchit Tonight is a service where a chef comes to a person's home and cooks a three-course meal for a party of up to 12 people. The chefs also serve the food and clean afterward. less

Andrew Menard sets the table for a Kitchit Tonight dinner in San Francisco. Kitchit Tonight is a service where a chef comes to a person's home and cooks a three-course meal for a party of up to 12 people. The ... more

Photo: Connor Radnovich, The Chronicle

Summer entertaining: New chef services make it easy

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Nikki Chang is minutes away from the arrival of her first dinner party guests, and her kitchen is dark. As she simultaneously wrestles her dog into a leash and her toddler away from the floor, the bell rings.

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In a time and place where a few clicks of a button guarantee anything from clean laundry to valet parking on demand, private chefs are getting in on the action, offering customizable menus and last-minute meals for busy people.

And that extends to making it easier than ever to entertain at home.

Newer companies like Thumbtack or more established ones like TaskRabbit help pair professionals, or even average Joes who like to cook, with clients — with as much or as little contribution from the host as desired. Using the new, streamlined Kitchit Tonight service requires neither foresight nor creative effort, allowing users to choose from set menus until the day of the event.

“We had all of this interest from customers to do smaller dinners that were more comparable to going to a restaurant for a lower price point,” says Brendan Marshall, who founded Kitchit in 2011 as a personalized caterer, and launched the “tonight” service last fall.

Meant for parties of two to 12 diners, it offers three-course menus, many from guest chefs, for $39 per person. Marshall says the company can keep to that figure because there is no traditional overhead. Many of the ingredients are prepared in a commissary kitchen and vacuum packed or boxed on the morning of the event. They’re then farmed out to chefs in the afternoon, who finish the dishes in private homes that night.

At Chang’s, the upside-down plum cakes for dessert arrived already baked. The time-consuming act of trimming and shaving artichokes was handled hours earlier, leaving the ’chokes ready to be tossed into a farro salad with pickled carrots. Only the main-course steaks needed to be seared, and the accompanying corn ragout sauteed and seasoned.

The advance preparation allows the chef to be more present for the party.

“I like to see people eat my food and enjoy it,” says Menard, who most recently worked in catering. He also owns the Saucery, a side business in which he sells his sauces at farmers’ markets. This concept, he says, is new to him, but he believes it’s a good one.

“I’m cooking, but I’m also interacting with the guests,” says Menard, explaining that it’s his job to run what in restaurants is called the front and the back of the house.

“If you leave the table, I’m also going to fold your napkin,” he says.

Kitchit chefs make it a point to be accommodating — like making special meals for those with dietary needs — which also takes stress off the host.

That would work perfectly for Minnie Tai-Sangani, one of the guests this evening, when planning her own party. She is a vegetarian but says that “as someone who doesn’t cook meat, I still like being able to offer it to my guests. This would be a great way to do it.”

Menus, like the one executed by Menard, change every few weeks; this one was designed by Rick DeBeaord of Cafe Rouge in Berkeley. As optional add-ons, hosts can order nibbles before the meal, cheese plates or $9 childrens’ meals.

Menard says they’ll feed the kids first, then turn their attention to the adults after the little ones have gone to bed. Many opt for this “date night without the babysitter” feature.

Those wanting more ownership of the menu can find that at Thumbtack, a San Francisco company that pairs professionals in all arenas with clients looking to check projects off their lists. An inquiry might lead to private chefs like 54-year-old Graham Gathright, who divides his time between the Bay Area and his house in southwestern France, where he teaches cooking classes.

Unlike TaskRabbit, which prompts users to select someone to complete a job, Thumbtack puts the decision making in the hands of the chef.

Prospective clients post their needs and what type of food they’d like to serve. It might be as specific as exact dishes or more general ideas, like Mediterranean cuisine.

From there, potential chefs can send quotes directly to the client.

“You have to buy credits in order to bid on a party,” says Gathright, explaining the Thumbtack model, which requires the chefs to pay a fee in order to send a quote to a client. Because they’re discerning about what they bid on, “you’re only getting people who know they can do exactly what you need within your budget.”

Each request is different, with prices ranging from about $30 to $80 per person. If a chef is willing, diners can book at the last minute, though it’s better to give advance notice.

The true benefit of private dining is the intimacy it provides, with direct access to the person cooking the meal.

“It was pretty fascinating to watch a professional chef navigate my kitchen,” says Chang, who says she learned a few things from Menard.

Of course, the part she appreciated most was what came afterward.

“With every inch of the counter being used and not a clean bowl in sight, he still managed to get my kitchen totally clean,” she says.

For Chang, that meant extra time to get the toddler — and the dog — to bed.

Thinking about using a private chef to host a dinner party in your home? Here are a few things to keep in mind, plus some tips from the pros.

Be specific when setting up your event. Many of the chefs are happy to provide advice, but the more detailed you can be, the better chance you have of the chef carrying out your vision.

Prepare your kitchen beforehand. This includes cleaning, of course, but also means you should pull out any equipment you think the chef might need. Kitchit Tonight is specific about pots, pans and serving dishes needed, but it’s best to have all that taken care of before the chef arrives.

Ask questions at the party. Most private chefs love to interact with their host and guests, and you can learn a few things along the way. If you’re interested in making it a real cooking class, specify that, too. Graham Gathright from Thumbtack says this is his favorite way to do a dinner party.

Pay and tip before the event. Most of the services will facilitate this for you, but make sure about policy. You don’t want to have awkward money conversations in front of your guests.